This thesis aims to explore the history of fresh flower decoration in the royal funeral rites of Kings and aristocrats in Rattanakosin Era as well as analyze pattern and development of fresh flower decoration in Royal Palace. This is a qualitative study conducted by means of researching and collecting historical evidences of artistic works documents chronicles and photographs stored at the National Archives. Researchers interviewed relevant people and specialists and summarized the results by inquiring seven specialists in flower decoration using Snowball Sampling technique to choose from then analyzed the data using Analytical Description procedure. The result shows that the traditions of flower decoration in royal palace have been passed by the hands of Mr. Tani a renowned artisan in Ayutthaya Era down to children and grandchildren in Rattanakosin Era. From lords to servants the tradition prevails and prospers during the reign of King Rama V (1868 – 1910). It was not commonly recorded in documents but instead conserved through the system of nobility rank passing down from generations. Currently civil service department and ceremony department are in charge of the fresh flower decoration duty. The main two sources where fresh flowers are supplied are from royal garden and external sources such as major cities. Style of conventional fresh flower decoration took after those of traditional which were highly regarded. The architectural pattern of thrones top of crown and castles are adopted into the decoration for instance the throne of Indra royal picture frames or catafalque. Also as the influence of Chinese and European spread through Siam the culture of flower decoration merged evolved and contributed to current beauty of flower decoration in Royal Palace namely interlacing of different color in garlands improvement of exquisite and big mobile decoration adaptation of fabric paper and wax into artificial flowers This is a beauty model in the royal court that is inherited to the present.

The purposes of this research were to study to rank the needs and find solutions of RMUTP environment management on undergraduate students’learning development of RMUTP environment management on undergraduate students’learning development. This study is a survey research and the samples were 385 students. The research tool was questionnaire. The data were analyzed through percentage (%) mean ( ) standard deviation (S.D.) t-test modified priority needs index: PNI modified. The results demonstrated that : (1) The overall mean scores of the reality and expectation of RMUTP environment on students’learning are statistically different at 0.01.(2) The physical environment needs for supporting students’ quality of life was ranked the first. The second was university facilities to enhance their learning and the third was help and information service. The curriculum management was ranked the fourth. The last one was instructors

The purposes of this research were to investigate the types of local foods of Praknamdaeng Community The potential of local wisdom of the community’s traditional foods in the aspect of raw material resources production process commercial production wisdom transfer in Praknamdaeng Community and Study knowledge of food ingredients method traditional food in Praknamdaeng Community. This research design was survey research conducted by in-depth interviews with 12 local food experts who have lived in six villages of Praknamdaeng Community. Two people per village were purposively selected. The research tools were interview forms a tape recorder and a camera. The data were analyzed by mean percentage and rating scales. The study revealed that 1. There are 132 types of local foods were found and classified into three groups namely main dish dessert as well as preserved and processed foods. 2. As for the potential in raw material resources two types of traditional foods were at a high level and in the aspect of the potential in production process all kinds of the foods were also at a high level preserved and processed foods .From the result of wisdom transfer all types of the foods were at a moderate level 3. As a result of the collection of the knowledge of food ingredients and cooking methods the commonly used meat to cook main dishes were found in the local areas and Meats such as Thai fish tilapia mullet sea catfish snapper mackerel shrimp shrimp shrimp crab sea crab etc. Vegetables such as vegetables vegetables sprout etc. Most sweeteners use coconut milk coconut sugar and sugar. Food preservation and food processing will use raw materials such as fish shrimp and use salt as an ingredient in preserving such as drying preserving by using salt etc. In addition the traditional cooking methods of the local in Praknamdaeng Community most of the red curry dishes are made from curry with local vegetables are used in the local cooking such as hot and sour soup with phak kom hin (Trianthema portulacastrum) hot and sour soup with cha-kram (seablite) hot and sour soup with phak plang (Bacella alba Linn.) hot and sour soup with sano (Sesbania javanica Mig.) flower kaeng liang (spicy herb soup) with phak kom hin (Trianthema portulacastrum) kaeng oom (dill soup) with nam pung do. Nowadays the ready-made curry paste which is available in the market is normally used. If any vegetables used were bitter salty or astringent they would be boiled before cooking. Most of the desserts such as khanom tom (Thai coconut munchkins) khuay buat chi (banana in sweet coconut milk) buat fak thong (pumpkin in sweet coconut milk) soft sweet sticky rice pudding with young coconut meat and tapioca pearl pudding with young coconut meat.There is no easy way to do that. Food preservation and processing were sun-dried fish and deep-fried marinated fish

This research aimed to study students’ satisfaction towards teaching and learning management of bachelor of technical education curriculum from Rajamangala University of technology Phra Nakhon. The instrument used in this study was questionnaires which consisted of 5 aspects; curriculum lecturer teaching and learning process assessment and management. The statistics used in in data analysis were mean standard deviation two Independent t-test. The study found that the overall satisfaction of the students was at a good level (x = 3.97 S.D.= 0.64). When considering each aspect the highest students’ satisfaction was the lecturer aspect (x = 4.12 S.D.= 0.63). In the same fashion the teaching and learning process (x = 4.04 S.D.= 0.67) and curriculum aspect (x = 4.03 S.D.= 0.65). However students in different disciplines were not significant difference with the teaching and learning process of the Faculty of Industrial Education.

The objectives of this research were 1) to study the guidelines for Administration of Rajamangala University of Technology Phra Nakhon towards Digital University 2) to study the policy recommendation of the executive for the administration towards Digital University. The researcher proceed this research with the Exploratory Sequential Design one type of the mixed research method which is firstly conducted with Qualitative Research through the recommendation form the interview of the executive in order to create the questionnaires. Then it is processed statistical data with package program for approving the conclusion result of the Qualitative Research in order to have the more complete conclusion of research. The research indicated that the Executive give recommend of the guidelines for Administration towards Digital University as follows: 1) Guideline for Human Resources Management; the university must have personal with knowledge Skills of using technology and language and must maintain the human resources with knowledge. The head for the university must be modern personality to the key of Digital University. 2) Guideline for Financial Management; the university must have sufficient budget for Digital University Policy proceeding Earn money from education and research grants and also have an investment for procurement in order to be ready not less than other universities 3) Guideline for Organization Management; the university must be proactive management provide policy of using Digital University. The administration of any matters which must use the more digital technique. Must create good governance system and the management towards a quality organization and prepare physical plan to develop the university. 4) Guideline for Material and equipment Management; the university shall have the more an investment in worth materials have the equipment enough for the officers. The infrastructure should be ready and should be rent instead of purchase because of easy to manage. 5) Guideline for Information Technology Management; the university shall use the Information Technology System to manage in every activities in order to reduce paper with the same information such system must be sufficient efficient stable and safe. The university should support the use of this system to officers